There is something magical about the combination of a warm fudgy cookie and cool, creamy ice cream don’t you think? A cookie that is so warm and so soft that it just melts in your mouth? Followed by the creamy ice cream that coats your tongue like a hug?

I made this recipe for a dinner party I had recently and it was a hit! Don’t you think she looks pretty?

It followed a dinner pig-out which consisted of a LARGE (I mean that!!) cheese board, fresh bread with garlic chilli oil, zucchini soup and gruyere and mushroom potato gratin. And was the perfect way to end the culinary portion of the night and commence the debauchery that is “Family Board Games Night” in our household. These nights may or may not end in tears and bloodshed, but that’s ok, it’s family right?

Now back to these delicious maple ginger cookies.

They can absolutely be eaten on their own (perfect for weekday sugar fixes) but they really shine when paired with the ginger ice cream. Both are only subtly ginger infused so it’s not overpowering in the slightest. If you prefer, you can team yours with vanilla bean ice cream.

The cookies are made with almond meal which makes them naturally gluten free and very soft and fluffy. I’ve naturally sweetened them with pure maple syrup so no nasty refined sugar here. Aaaaaand >>>>> no dairy or eggs are used so perfect if you’re vegan. See how simple and delicious healthy baking can be?

Now for the ice cream. It’s a recipe from the ecookbook i’m working on and I’m being decidedly naughty in sharing it with you, but it went so perfectly with the maple ginger cookies that I just had to include it in today’s recipe. I guess you can consider this as a little taste of what’s included in the ecookbook which will feature 29+ vegan, refined sugar free & wholesome ice cream recipes to treat your family this summer! Stay tuned on my instagram page for details.

I will let you get back to making these deliciously soft maple ginger cookies and your creamy ginger ice cream! Be sure to save some for your dinner guests!

Don’t forget to hashtag #cookwiththemacadames when making our recipes. We love to see how you went and get a peek at your kitchen table.

What you need:

Saucepan

Medium bowl

Ice cream maker

Cookie baking tray, lined with baking paper

Large mixing bowl

Ingredients (makes 8 large cookies):

For the ginger ice cream:

2 tablespoons arrowroot/corn starch

1 can full fat coconut milk or cream

1/4-1/3 cup maple (depending on how sweet you like it)

6cm nob of ginger, peeled and roughly chopped

1/4 teaspoon salt

1 teaspoon vanilla extract

For the cookies:

1 1/2 cups almond meal/flour

2 tablespoons coconut oil, melted

1/4 cup maple syrup

1 tablespoon blackstrap molasses

2 teaspoons ground ginger

Pinch of sea salt

1/2 teaspoon baking soda

Method:

1. For the icecream: Mix the arrowroot/corn starch with a tiny bit of cold water, and mix to form a paste.

2. Shake the can of coconut milk or cream well then pour into a saucepan on a low heat. Add the arrowroot paste.

3. Add the ginger, maple and salt. Stir until heated through. Leave on a low heat for 15 minutes. Be careful not to let boil or overcook.

4. Take off the heat and stir through the vanilla extract.

5. Pop into a bowl, allow to cool then cover and pop into the fridge to steep overnight or for at least 4 hours.

6. Remove the ginger and pour the mixture into an ice cream maker and follow the instructions. I find 30-40 minutes is the perfect time for most batches. You’ll need to keep an eye on it to make sure it doesn’t over churn. It should be a frozen creamy texture but not solid.

7. Transfer to a freezer safe container and pop into the freezer to set. Leave for at least 3-5 hours but overnight is ok too. If you freeze overnight, you should get it out at least 20-30 minutes before you want to serve.

8. For the cookies: Preheat oven to 170°C.

9. Mix all the dry ingredients in the large mixing bowl until combined. Add the wet ingredients and mix until a batter is formed.

10. Using a small spoon, scoop out the batter into even ball like mounds. Use your hands to roll them evenly and pop onto the prepared baking tray. If the batter gets sticky, just wet your hands.

11. Using the back of a wet spoon or the palms of your hands, press down to flatten the mounds. Remembering you want large and thick cookies to serve with your ice cream.

12. Bake for 10 until the edges are very slightly browning but the centers remain soft. They’ll look a bit under-cooked but that’s what you want.

13. Allow them to stay on the baking tray for 10 minutes, then transfer to a wire rack for cooling.

Storage: the cookies in an airtight container in the fridge for up to a week, the ice cream in the freezer for up to a week.